SHAKER LEMON PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch pie
Number Of Ingredients 5
Steps:
- Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
- The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
- Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.
SHAKER LEMON PIE
Thanksgiving often coincides with the arrival of all kinds of great citrus, which is why the chef Elisabeth Prueitt, of Tartine in San Francisco, offered this take on a classic Shaker lemon pie. Traditionally made from whole lemons, this version also incorporates blood oranges and cardamom, and it's a bright, welcome addition to the pecan and pumpkin desserts this time of year. Start it the day before by slicing the fruit and leaving it to sit in sugar overnight, then mix it with beaten eggs the next day. At home, Ms. Prueitt uses her tangy all-purpose cream cheese dough, which also happens to be gluten-free, but you could use regular pie dough if you prefer. Baking the pan directly on the oven floor (or on a baking stone placed on the oven floor) helps ensure that it browns evenly.
Provided by Tejal Rao
Categories pies and tarts, dessert
Time 9h30m
Yield 1 9-inch pie
Number Of Ingredients 10
Steps:
- Using a mandoline or a sharp knife, slice lemons and orange paper-thin, discarding the thick, pithy ends and any seeds. Put in a glass bowl and toss with granulated sugar. Cover and let sit at room temperature for at least 8 hours or overnight.
- Roll out the pie dough: Place one dough disk on a surface lightly dusted with cornstarch or tapioca. Roll dough to 1/8 inch/3 millimeters thick, rolling from the center evenly out in all directions. If the dough is cracking and is not pliable, let it sit at room temperature a little longer to warm up. Dust with additional cornstarch as needed to discourage sticking.
- Cut out a circle 2 inches/5 centimeters larger than the pie pan. Carefully lift dough and transfer to pan, easing dough into the bottom and sides but not stretching or pressing too firmly, or it will shrink during baking. If dough tears, patch with a little extra dough, pressing gently to adhere. Trim dough, leaving a 1/4-inch overhang. Refrigerate for 15 minutes, and roll second dough disk in the same way.
- If any seeds have floated to top of citrus mixture, fish them out. In a separate bowl, whisk eggs, salt and cardamom until blended, then add to the lemon mixture, mixing thoroughly.
- Heat oven to 350 degrees. If you have a baking stone, place it on the oven floor. Pour lemon filling into chilled shell, evenly distributing citrus pieces, and moisten the edge of the shell with water. Gently transfer upper crust onto the pie. Crimp the dough together using your fingers or a fork, and trim so it is flush with the edge of the pan and there is no overhang.
- Brush the top of the dough with the cream and chill for 20 minutes. Cut small vents in the top of the dough with a sharp knife, then place pie on baking stone or directly on the oven floor for 20 minutes. Transfer to a rack in the middle of the oven and bake another 30 to 40 minutes, until the top crust is golden brown and cooked through. Let cool before dusting with confectioners' sugar and serving.
MARTHA'S SHAKER LEMON PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch double-crust pie
Number Of Ingredients 6
Steps:
- Wash and cut 2 of the lemons into paper-thin slices. (It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if one is available.) Remove the peel and pith of the remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add the sugar and toss well to coat all the lemon slices. Cover the bowl with plastic wrap and let the mixture rest overnight, stirring occasionally. This takes the bitterness from the rind.
- The next day, preheat the oven to 450 degrees. Press one Pate Brisee round into a 9-inch pie plate and chill.
- Add the beaten eggs to the sugar-coated lemon slices and mix well. Turn the mixture into the prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round and cover the filling with it. Crimp the edges of the pie to seal. Brush the pastry top and edges with the egg white and sprinkle with sanding sugar. Bake for 20 minutes. Cover the edges of the pie with foil. Reduce the oven temperature to 375 degrees and continue baking until the crust is golden brown and shiny, about 30 minutes. Let cool on a rack before serving.
SHAKER LEMON PIE
This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!
Provided by Susan Hissam
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
- Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
- Brush the top with milk and sprinkle granulated sugar on top.
- Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 73.6 g, Cholesterol 93 mg, Fat 17.5 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 4.5 g, Sodium 269.6 mg, Sugar 50.2 g
SHAKER LEMON PIE
Provided by Nancie McDermott
Categories Citrus Fruit Dessert Bake Vegetarian Lemon Family Reunion Party Advance Prep Required Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch pie
Number Of Ingredients 6
Steps:
- Using your sharpest knife (a serrated knife is ideal), trim each lemon to remove the stem end and tip. Slice each lemon crosswise, as thinly as you can possibly do it, into paper-thin circles. If you can drape them over the knife blade like the watches in Salvador Dali's surrealistic paintings, you're on the right track. Scoop up as much of the escaping lemon juices as you work, and add them to the bowl of sliced lemons.
- Chop the thinly sliced lemons coarsely, so that the largest pieces of lemon rind and pith are only 1 inch long, again gathering escaping juices back into the bowl for their flavor.
- Add the sugar to the bowl of lemons, and stir to mix them together really well. Cover and set aside at room temperature, for at least 3 hours and as long as overnight. Stir occasionally with a big spoon, to mix everything together well.
- Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust, leaving a 1-inch overhang.
- Add the eggs, flour, and salt to the bowl of sugary lemons. Stir to mix everything evenly and well. Pour this filling into the piecrust.
- Use a little water to wet the top rim of pastry around the piecrust. Roll the remaining dough into a 10-inch circle and place it carefully over the filling. Trim away the extra pastry, leaving a 1-inch overhang extending beyond the rim of the pie pan. Fold the crust up and over, and crimp it decoratively. Or press the tines of a fork into the pastry rim, working around the pan to make a design. Cut 8 steam vents in the top of the pie, so that steam can escape and the pie's juices can bubble up.
- Place the pie on a baking sheet and place it on the middle shelf of the oven. Bake for 15 minutes. Reduce the heat to 375 degrees F and bake until the filling is bubbling and thickened, and the pastry crust is cooked and handsomely browned, 25 to 35 minutes more. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
SHAKER LEMON PIE RECIPE
This old-fashioned pie is made with thinly sliced whole lemons-peels and all. The recipe originated in Shaker communities in areas where the South meets New England and the Midwest. Shaker cooks considered lemons an important part of a healthy diet, even though they were expensive and hard to come by, so they devised this pie to make use of every bit of the fruit. The Charleston, West Virginia, Junior League included this Shaker Lemon Pie in its 1974 Mountain Measures cookbook, and it's been a favorite of bakers ever since. This citrus dessert is incredibly easy to make, with only four ingredients and 15 minutes of hands-on time. You let the lemon slices and sugar sit in a shallow bowl together for at least four hours, overnight if you'd like, to get the lemon slices good and juicy. To make it even easier, line a pie plate with a storebought refrigerated piecrust. We love serving this pie warm right out of the oven, and it goes too perfectly with some homemade vanilla ice cream! This pie makes a great addition to any Sunday family meal.
Provided by Mountain Measures a Collection of West Virginia Recipes
Categories Pies
Time 4h55m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Combine lemon slices and sugar in a shallow bowl; let stand until lemon slices are juicy, 4 hours or overnight. Remove any seeds that float to the surface.
- Preheat oven to 450°F. Stir eggs into lemon mixture thoroughly.
- Line a 9-inch pie plate with 1 piecrust. Pour lemon mixture into shell. Cover with top crust, and crimp edges. Cut decorative steam vents in top crust.
- Bake at 450°F for 15 minutes. Without removing pie from oven, reduce temperature to 350°F. Bake until a knife inserted in center comes out clean, about 25 minutes. Cover piecrust edges with aluminum foil, if becoming too brown. Serve pie warm or at room temperature. Top slices with vanilla ice cream, if desired.
OHIO SHAKER LEMON PIE
Gourmet November 1993 Note if you are seeking another recipe, it is not here. Google the name of the other recipe and I bet it shows up. The reviews are NOT for this one. Also click my name. Go to my homepage. Read the directions [wink]
Provided by drhousespcatcher
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Blanch the lemons for 30 seconds then drain and rinse with cold water.
- Trim the ends of the lemons, toss them, cut the lemons crosswise into paper-thin slices. In a bowl cover the lemon slices with the sugar and let the mixture stand, stirring once after 1 hour, for 8 hours or overnight.
- Preheat the oven to 425°F Remove the lemon slices from the sugar and arrange them in the shell. Add the eggs and salt to the sugar, whisk the mixture until it is combined well, and pour it over the lemon slices.
- Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes.
- Reduce the temperature to 350°F and bake the pie for 20 to 25 minutes more, or until the crust is golden. Let the pie cool on a rack and serve it warm at room temperature.
- You might want to do a search engine search for the other pie if you bookmarked it.
Nutrition Facts : Calories 281.9, Fat 3.4, SaturatedFat 1.1, Cholesterol 141, Sodium 144.6, Carbohydrate 62.4, Fiber 1.7, Sugar 58.5, Protein 4.6
SHAKER LEMON PIE
This is the Runner-Up recipe for 1986 in the San Francisco Chronicle, by Marion Cunningham. Only three ingredients go into this old-fashioned Shaker dessert: lemon slices - peel and all - sugar and eggs. The filling is more like marmalade than pie filling and may take some getting used to. Serve wedges warm - not hot - or at room temperature with vanilla ice cream.
Provided by evelynathens
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine the lemon slices and 1 1/2 cups of the sugar in a bowl; gently toss together so the slices are well coated. Let stand at least 2 hours; longer (even overnight) is better.
- Preheat the oven to 450 degrees.
- Divide the dough in half; roll out one-half and line the pie pan with it.
- Stir the beaten eggs into the lemon mixture.
- Spread the mixture over the pie dough.
- Sprinkle the remaining 1/2 cup sugar over the filling.
- Roll the remaining dough out and place over the filling.
- Crimp the edges and cut vents on top.
- Bake for 15 minutes; lower the heat to 375 degrees and bake for about 20 minutes more, until a knife comes out clean when inserted in the center.
Nutrition Facts : Calories 595.3, Fat 21.9, SaturatedFat 5.7, Cholesterol 141, Sodium 336.8, Carbohydrate 96.1, Fiber 2.6, Sugar 67, Protein 8
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- To make the dough in a food processor, put the flour in the work bowl. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Add the water-salt mixture and pulse for several seconds until the dough begins to come together in a ball but is not completely smooth. You should still be able to see some butter chunks.
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- Cut the two ends off each lemon to the point where the pulp is visible. Slice each lemon in half, lengthwise, removing seeds as you go. Slice each lemon half into paper thin slices, a very sharp knife makes this easier. You should have about 2 cups of sliced lemons.
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